Smoked Pizza Dip on the Recteq Flagship

Smoked Pizza Dip on the Recteq Flagship

This Smoked Pizza Dip proves that great barbecue flavor doesn’t have to come from long cooks, complicated techniques, or oversized cuts of meat — it comes from understanding layering, seasoning, and smoke. Built on a base of smoked cream cheese and finished like a classic pizza, this dip delivers bold flavor, creamy texture, and just enough heat to keep everyone reaching back into the skillet.

This recipe comes from a Cooking With Friends episode featuring Mike Starr of Blazing Star BBQ, where simple comfort food was elevated using live fire and thoughtful seasoning. Rather than reinventing pizza dip, the focus here was on improving the fundamentals — building flavor early, using smoke intentionally, and letting quality ingredients do the work.

Smoked Pizza Dip on the Recteq Flagship | Heath Riles BBQ

By smoking the cream cheese first, seasoning the base properly, and finishing the dip in cast iron over steady heat, this recipe turns a familiar appetizer into something memorable. It’s approachable, customizable, and built to perform whether you’re cooking for game day, a backyard crowd, or just because you fired up the smoker.

If you’re looking for a smoker-friendly appetizer that delivers big payoff without overcomplication, this Smoked Pizza Dip does exactly that.

Why Smoked Cream Cheese Is the Key

Most pizza dip recipes start with softened cream cheese and call it good. This one starts with smoked cream cheese, and that single step changes everything.

As the cream cheese warms on the smoker, it softens naturally while picking up a light layer of smoke. Seasoning it before smoking allows the rub to bloom, melt into the surface, and distribute evenly throughout the cheese. When it’s time to mix the dip, the base comes together smooth and cohesive instead of stiff or clumpy.

More importantly, the smoke becomes part of the foundation rather than an afterthought. Every bite carries that depth, instead of relying on toppings to do all the work.

The Ingredients

Here’s everything you’ll need to make this Smoked Pizza Dip, along with why each ingredient matters.

  • Cream cheese. The foundation of the dip. Smoking the cream cheese first improves texture, enhances flavor, and makes mixing effortless.
  • Sour cream. Sour cream loosens the base and adds tang, keeping the dip rich without becoming heavy. Adjust the amount to dial in your preferred consistency.
  • Italian sausage. Pre-cooked ground Italian sausage adds structure and savory depth. It thickens the dip and makes it hearty enough to serve as a centerpiece appetizer.
  • Marinara sauce. Marinara brings acidity and balance, cutting through the richness of the cheese and sausage while delivering classic pizza flavor.
  • Mozzarella cheese. Freshly shredded mozzarella melts smoother than pre-shredded cheese and gives you that signature stretch when the dip is hot.
  • Pepperoni. Pepperoni adds salt, fat, and familiar pizza flavor. As it cooks, it shrinks slightly and releases oil that seasons the top naturally.
  • Green bell pepper and red onion. These toppings add texture, color, and subtle sweetness, balancing the richness of the dip.
  • Blazing Star BBQ Scorpion Rub. This rub brings controlled heat and bold flavor. Used lightly, it adds warmth without overpowering the dish.
  • Heath Riles BBQ Garlic Jalapeño Rub. Garlic-forward with a mild jalapeño kick, this rub adds savory depth and balance to the creamy base.

The Smoker Setup

This dip was cooked at 300°F, which is ideal for melting cheese evenly without scorching.

For this cook, we used the Recteq Flagship Pellet Grill, which provides steady heat and clean smoke — perfect for dairy-based dishes. Any smoker or pellet grill that can maintain consistent temperatures will work, but clean, light smoke is key.

A quality cast iron skillet is essential. The YETI Cast Iron Skillet holds heat evenly and keeps the dip bubbling edge to edge without hot spots.

Stabilize your smoker before adding food and avoid chasing temperature swings. Consistency matters more than exact numbers here.

The Process for Making Smoked Pizza Dip

Smoke the cream cheese

Season a block of cream cheese generously with Blazing Star BBQ Scorpion Rub. Place it directly on the smoker grate and smoke at 300°F until softened and lightly infused with smoke, about 20–30 minutes.

Use heat-resistant gloves from Heath Riles BBQ when handling the cream cheese.

The cream cheese should be soft enough to mix easily but still hold its shape.

Build the creamy base

Transfer the smoked cream cheese to a mixing bowl. Add approximately one tablespoon of Blazing Star BBQ Scorpion Rub and one tablespoon of Heath Riles BBQ Garlic Jalapeño Rub.

Mix until combined, then add about 8 ounces of sour cream. Continue mixing until smooth. Taste and adjust seasoning if needed — this base should already be flavorful on its own.

Add the sausage

Fold in roughly half a pound of pre-cooked ground Italian sausage. This adds body and savory richness, turning the dip into something substantial without making it heavy.

Spread into cast iron

Spread the mixture evenly into the cast iron skillet, forming a smooth base layer. There’s no need to pack it down — just level it so toppings distribute evenly.

Build the pizza layers

Spoon approximately 10–12 ounces of marinara sauce over the base and spread evenly. A basting spoon works especially well here.

Top with one 8-ounce block of freshly shredded mozzarella cheese, then finish with pepperoni slices, diced green bell pepper, and red onion.

At this stage, the skillet should look like a deep-dish pizza.

Smoke the dip

Place the cast iron skillet back on the smoker at 300°F.

Cook for 30–50 minutes until the edges are bubbling, the cheese is fully melted, and the toppings have softened. Once it’s bubbling all the way around, it’s ready to come off.

Rest and serve

Remove the skillet from the smoker and let it cool for a few minutes before serving. This allows the layers to settle and keeps the dip from being scorching hot.

The Results

This Smoked Pizza Dip comes off the smoker bubbling, rich, and layered with flavor. The smoked cream cheese base is creamy and savory, the sausage adds structure, and the marinara and cheese deliver classic pizza balance.

Each scoop carries smoke, heat, richness, and familiarity. It eats like pizza, scoops like a dip, and disappears fast.

Serving Suggestions

Serve this Smoked Pizza Dip hot straight from the cast iron skillet with garlic bread, breadsticks, pita chips, or crackers.

If you’re planning to serve this dip as part of a full game day spread, pair it with classic crowd-pleasers that complement its creamy, smoky flavor. Here are a few favorites:

Serve it all with your favorite cold drink, and you’ve got a game day lineup that’s hard to beat.

Storing Leftovers

Store leftover dip in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently on the smoker or in the oven to maintain texture. Avoid microwaving if possible, as it can cause the cheese to separate.

Final Thoughts

This Smoked Pizza Dip is a perfect example of how smoke and seasoning can elevate even the most familiar comfort foods. By building flavor early and layering intentionally, this recipe delivers big results without unnecessary complexity.

If you’re looking for an appetizer that feels familiar but eats better than expected, this one earns a permanent spot in your rotation.

Equipment and Tools

Recteq Flagship Pellet Grill, YETI Cast Iron Skillet, Basting Spoon, Heat-Resistant Gloves

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